Izvorni znanstveni članak
Analysis of the nutritional value of Dalmatinska panceta - influence of the salting method and length of ripening
Marina Krvavica
; Veleučilište „Marko Marulić“, Knin, Hrvatska
*
Nikola Jović
; Veleučilište „Marko Marulić“, Knin, Hrvatska
Iva Ljubičić
; Veleučilište „Marko Marulić“, Knin, Hrvatska
Andrijana Kegalj
; Veleučilište „Marko Marulić“, Knin, Hrvatska
Dario Lasić
; Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar", Zagreb, Hrvatska
Željka Kuharić
; Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar", Zagreb, Hrvatska
Ivana Šarčević
; Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar", Zagreb, Hrvatska
Zvonimir Prpić
; Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Nikolina Kelava Ugarković
; Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Miljenko Konjačić
; Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
* Autor za dopisivanje.
Sažetak
With the aim of determining the influence of the salting method and length of ripening on the nutritional composition and nutritional fat quality of Dalmatinska panceta (DP) with protected geographical indication, according to the prescribed specification, 100 DP divided into 5 equal groups were produced, which were subjected to different salting treatments and different lengths of ripening. Group A – 5% NaCl kg-1 of raw belly, salting phase 6 days, ripening phase 84 days; group B – 7% NaCl kg-1 of raw belly, salting phase 6 days, ripening phase 84 days; group C – 5% NaCl kg-1 of raw belly, salting phase 8 days; ripening phase 67 days; group C – 7% NaCl kg-1 of raw belly, salting phase 8 days; ripening phase 67 days; control group E - 6% NaCl kg-1 of raw belly, salting phase 7 days; ripening phase 83 days. At the end of the production process, 5 samples from each group were taken, and the nutritional composition (proportion of water, fat, energy, protein, carbohydrates, salt and sodium) and fatty acid profile (gas chromatography) were determined. The analysis of the nutritional value and nutritional fat quality of DP was performed on the basis of the following indexes of fatty acid (FA): polyunsaturated/saturated FA ratio, omega-6/omega-3 FA ratio, index of atherogenicity (IA), index of thrombogenicity (IT) and HH index (ratio of hypo-/hypercholesterolemic FA). The nutritional table of 100 g DP consists on average of: water 22.88 g, fat 43.34 g of which 18.35 g saturated FA, protein 22.54 g, NaCl 3.73 g, Na 1492.81 mg, carbohydrates 1.05 g, which is 2002.25 KJ, i.e. 483.67 kcal. The FA profile of DP consists of monounsaturated 48.89% of which omega-9 FA 43.53%, saturated 42.40% and polyunsaturated FA 8.02% of which omega-6 7.63% and omega-3 FA 0.40%. A significantly higher (P<0.001) proportion of NaCl was determined only in mature DP whose salting phase lasted longer, while the influence of increasing the amount of salt was not determined. The increased proportion of salt in DP and the prolongation of the ripening phase had a significant impact on most indicators, especially on the FA profile and most fatty acid indexes. A higher proportion of NaCl in mature DP is associated with higher proportions of polyunsaturated and omega-6 FA (P<0.01), lower proportions of monounsaturated (P<0.001), trans- (P<0.01) and omega-9 (P < 0.001) FA. The prolongation of the ripening phase significantly increased the proportion of monounsaturated (P<0.001) and decreased the proportion of omega-6 (P<0.01) FA in DP, while the influence of this treatment on the other FA groups is not entirely clear. Higher proportion of salt in the mature DP significantly increased the quotient of polyunsaturated/saturated FA, while the influence of ripening length on these indices is not entirely clear. Increasing the proportion of salt and prolonging ripening significantly (P<0.001) increased the omega-6/omega-3 FA ratio. The above results confirm that the nutritional composition and nutritional fat quality of DP can be successfully influenced by careful manipulation of technological procedures, which gives scientists and producers an incentive for further research.
Ključne riječi
Dalmatinska panceta; salting method; ripening length; nutritional properties; fat and fatty acids
Hrčak ID:
319509
URI
Datum izdavanja:
15.7.2024.
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